You will love not frying these in all that oil!

Ingredients:

• 10 fresh pasilla chilis
• 10 skinless, boneless chicken breast halves
• 1/2 c all-purpose flour
• 4 Tab cornmeal
• ¼ tsp ground red pepper
• 2 egg
• 2 Tab water
• 6 oz Monterey Jack cheese, cut into six 2 x 1/2-inch sticks
• ½ c snipped fresh cilantro
• ¼ tsp black pepper
• ¼ c butter
• 2 c roasted salsa verde or tomatillo sauce
• Snipped fresh cilantro (optional)

Directions:

1. First wash the pasillas and put on cookie sheet.
2. Roast at 350° ~5-8 minutes until starting to brown and softened.
3. Let cool.
4. Cut from stem to tip.
5. Remove seeds and flatten (you might want to use gloves for this or you may be sorry).
6. Place a chicken breast half between 2 pieces of plastic wrap.
7. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick
8. Remove plastic wrap.
9. In a shallow dish combine the flour, cornmeal, and ground red pepper.
10. Place egg in another shallow dish.
11. Add water and beat lightly to combine.
12. For each roll, place a chile pepper on a chicken piece near an edge.
13. Place a cheese stick on the chile pepper near an edge.
14. Sprinkle with some of the cilantro or parsley and black pepper.
15. Fold in sides; roll up, burrito style starting from edge with cheese.
16. Secure with wooden toothpicks.
17. Dip rolls in egg mixture.
18. Coat with cornmeal mixture.
19. Place rolls, seam sides down, in a shallow baking pan.
20. Drizzle with butter.
21. Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F).
22. Remove toothpicks.
23. Meanwhile, heat salsa; serve over chicken.
24. If desired, garnish with additional cilantro.

Serves:  8 -10

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico